{"id":5509,"date":"2021-12-08T12:10:53","date_gmt":"2021-12-08T10:10:53","guid":{"rendered":"https:\/\/democraticgourmet.com\/?p=5509"},"modified":"2021-12-08T12:10:55","modified_gmt":"2021-12-08T10:10:55","slug":"corfiot-fish-prepared-in-bianco","status":"publish","type":"post","link":"https:\/\/democraticgourmet.com\/it\/corfiot-fish-prepared-in-bianco\/","title":{"rendered":"Pesce Corfiota preparato \u201cin bianco\u201d"},"content":{"rendered":"<h3 class=\"has-text-align-center wp-block-heading\"><em>Un altro classico piatto di pesce Corfiota.  <\/em><\/h3>\n\n\n\n<hr class=\"wp-block-separator\"\/>\n\n\n\n<h5 class=\"wp-block-heading\">ingredienti per 4 porzioni (costo circa 4 \u20ac ap)<\/h5>\n\n\n\n<ul class=\"wp-block-list\"><li>sale<\/li><li>squalo galeo fresco o altro pesce economico di grossa taglia (nasello, cefalo, ecc.)<\/li><li>4 patate grandi<\/li><li>2 cipolle medie<\/li><li>2 spicchi d\u00b4 aglio<\/li><li>Olio d\u00b4 oliva EV<\/li><li>10 olive nere<\/li><li>il succo di mezzo limone<\/li><li>pepe nero macinato<\/li><\/ul>\n\n\n\n<hr class=\"wp-block-separator\"\/>\n\n\n\n<p>A Corf\u00f9 si cucinano i pesci grassi in due modi principali, il bourdetto (salsa rossa, fatta con paprika e, spesso, pomodoro) e in bianco, cio\u00e8 con salsa bianca.<\/p>\n\n\n\n<p>Il pesce bianco pu\u00f2 essere ottimo, se il pesce \u00e8 fresco. Il tipo di pesce non \u00e8 importante quanto la sua freschezza. Quindi, non pensare nemmeno di usare pesce congelato, andate dal vostro pescivendolo e comprate un pesce fresco con non troppe spine come il nasello, lo squalo ecc. Se il pesce non ha testa, non dimenticare di comprarne una perch\u00e9 l\u00b4 abbiamo bisogno per la salsa.<\/p>\n\n\n\n<p>Quindi, in una piccola casseruola mettiamo la testa di pesce con circa 500 ml di acqua. Lasciamo sobbollire per almeno mezz'ora, o fino a quando si crea un brodo. Quindi scartiamo la testa e teniamo il brodo. Possiamo anche far sobbollire la testa nel brodo vegetale, se vogliamo che il nostro bianco abbia degli aromi vegetali.<\/p>\n\n\n\n<p>Nel frattempo sbucciamo e tagliamo le cipolle e gli spicchi d'aglio a fette e le patate a pezzi relativamente piccoli.<\/p>\n\n\n\n<p>In una casseruola aggiungiamo dell'olio d'oliva e quando \u00e8 ben caldo facciamo soffriggere le cipolle dolcemente, aggiungendo solo qualche goccia di brodo, se la preparazione diventa troppo asciutta. Quando le cipolle diventano trasparenti aggiungiamo l'aglio e continuiamo per altri 5 minuti. Aggiungiamo le patate e le facciamo \u201crosolare\u201d per 5 minuti. <\/p>\n\n\n\n<p>Aggiungiamo il brodo e un po' di sale, copriamo con un coperchio e lasciamo cuocere le patate a fuoco lento. Non mescoliamo con un cucchiaio o una forchetta, ma giriamo e scuotiamo la casseruola orizzontalmente, ogni volta che capiamo che le patate tendono ad attaccarsi al fondo.<\/p>\n\n\n\n<p>Circa 10 minuti prima della fine della cottura aggiungiamo il pesce tagliato a pezzi e 5 minuti dopo le olive. Non comprare olive gi\u00e0 snocciolate. Sono un disastro. Comprateli sempre snocciolati e togliete voi stessi il nocciolo.<\/p>\n\n\n\n<p>Verifichiamo che le patate e il pesce siano cotti, controlliamo il sale e aggiungiamo il pepe e il succo di limone. Spegniamo il fuoco e copriamo con il coperchio.<\/p>\n\n\n\n<p>Aspettiamo 5-10 minuti che la salsa si lega e serviamo.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img fetchpriority=\"high\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Pesce-al-bianco-8-1024x683.jpg\" alt=\"\" class=\"wp-image-5516\" srcset=\"https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Pesce-al-bianco-8-1024x683.jpg 1024w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Pesce-al-bianco-8-600x400.jpg 600w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Pesce-al-bianco-8-300x200.jpg 300w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Pesce-al-bianco-8-768x512.jpg 768w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Pesce-al-bianco-8-1536x1024.jpg 1536w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Pesce-al-bianco-8-18x12.jpg 18w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Pesce-al-bianco-8-1200x800.jpg 1200w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Pesce-al-bianco-8-1568x1045.jpg 1568w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Pesce-al-bianco-8.jpg 1773w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>","protected":false},"excerpt":{"rendered":"<p>Another classic Corfiot fish dish. ingredients for 4 servings (cost about 4 \u20ac pp) salt fresh school shark or other large fish (hake, grey mullet&#8230;<\/p>\n<div class=\"more-link-wrapper\"><a class=\"more-link\" href=\"https:\/\/democraticgourmet.com\/it\/corfiot-fish-prepared-in-bianco\/\">Continue reading<span class=\"screen-reader-text\">Pesce Corfiota preparato \u201cin bianco\u201d<\/span><\/a><\/div>","protected":false},"author":2,"featured_media":5515,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[507],"tags":[1438,514,488,1437,1320,914,500,1233,653,1337,1338],"class_list":["post-5509","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fish","tag-black-olives","tag-fish","tag-garlic","tag-grey-mullet","tag-hake","tag-olive-oil","tag-onion","tag-potatoes","tag-salt","tag-school-shark","tag-shark","entry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.1.1 - 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